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Method for brewing, clarifying and sterilizing mulberry brewed wine

A wine brewing and aging technology, applied in the preparation of alcoholic beverages, etc., can solve the problems affecting the stability of clarity, low degree of polymerization, accelerated oxidation, polymerization reaction, etc., to improve the quality of color and clarity stability, smell and the effect of improving taste quality and improving stability

Inactive Publication Date: 2011-11-16
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The clarified and filtered wine is pasteurized, which requires repeated treatment of the wine at 50-60°C for a long time, and the polyphenols in mulberry wine are unstable to heat. Although the temperature is not very high, long-term treatment It still greatly accelerates the oxidation and polymerization of anthocyanins, resveratrol, proanthocyanins and other components, which not only affects the color of the wine, but also produces new precipitation and more molecules with a low degree of polymerization that are not enough for precipitation , these oligomeric molecules will further increase the degree of polymerization and form precipitates during storage, which seriously affects the stability of the clarity of the wine after filling
In addition, heat sterilization will also lose the aroma components of the wine and reduce the smell quality of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Stir the wine mash after post-fermentation for 90 minutes, suspend the lees, stop stirring, let stand, let the coarse lees settle, pump out the upper layer of wine mash and filter it with a 120-mesh filter cloth, pump the filtrate into the aging tank, and age at -4°C For 36 months, stir 4 times a month, once a week, and stir for 3 hours each time to fully suspend the lees.

[0020] After aging, the supernatant of the wine liquid is pumped out, and first filtered with a diatomaceous earth support filter plate to remove coarse precipitated particles; the clear filtrate is then cross-flow filtered with a tubular ceramic membrane module with an average pore size of 0.2 μm. The filtrate is aseptically filled.

Embodiment 2

[0022] Stir the wine mash for 60 minutes after the post-fermentation, suspend the wine lees, stop stirring, let it stand still, let the coarse wine lees settle, pump out the upper layer of wine mash and filter it with an 80-mesh nylon filter, pump the filtrate into the aging tank, and age at about 10°C For 20 months, stir 6 times a month, once every 5 days, and stir for 1.5 hours each time to fully suspend the lees.

[0023] After aging, the supernatant of the wine liquid is pumped out, and first filtered with a filter cardboard to remove coarse precipitated particles; the cleared filtrate is then cross-flow filtered with a hollow fiber column-type cellulose acetate membrane module with an average pore size of 0.3 μm; the filtrate is then passed through Roll-type polysulfone membrane modules with an average pore size of 0.1 μm or a pore size range of 0.01 μm to 0.4 μm are used for cross-flow filtration. The filtrate is aseptically filled.

Embodiment 3

[0025] Stir the wine mash after post-fermentation for 30 minutes, suspend the lees, stop stirring, let it stand still, let the coarse wine lees settle, pump out the upper layer of wine mash and filter it with a 40-mesh stainless steel filter, pump the filtrate into the aging tank, and age at 20°C for 6 1 month, stirring 10 times a month, once every 3 days, stirring for 30 minutes each time, to fully suspend the wine lees.

[0026] After aging, the supernatant of the wine liquid is pumped out, and first filtered with fiber filter cloth to remove coarse precipitated particles; the filtrate is then filtered with a filter cardboard; Flow filtration; the filtrate is then filtered through a hollow fiber column polyvinylidene fluoride membrane module with an average pore size of 0.05 μm or a pore size range of 0.01 μm to 0.1 μm. The filtrate is aseptically filled.

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Abstract

The invention relates to a method for brewing, clarifying and sterilizing mulberry brewed wine. A brewing process of wine is improved so that wine liquid is aged for a certain period of time on fine wine mud after completion of secondary fermentation, meanwhile, clarifying and sterilizing processes are improved, precipitated particles, yeasts, bacteria and spores in wine body are removed by utilizing cross flow-filtered film equipment and utilizing a film separation technology, clarification and sterilization are realized at the same time, therefore, the loss of polyphenol components, such as anthocyanin and the like in the clarifying and sterilizing processes is reduced, the stability of anthocyanin and the like in finished product wine is improved, the color and luster quality and the clarity stability are improved after the wine is bottled, and the wine taste, mouth feel and quality are also improved because of no precipitant or no heating.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing production, in particular to a method for aging, clarification and sterilization of mulberry wine. Background technique [0002] Mulberry is an important tonic in traditional Chinese medicine. According to records, it can promote body fluid and quench thirst, nourish yin and blood, nourish liver and kidney, strengthen essence and prevent pregnancy, black beard and black hair, improve ears and eyesight, calm the nerves and nourish the heart, moisten the intestines and relieve constipation, It has the functions of strengthening walking, sharpening joints, dispelling rheumatism, and relieving alcohol. It is often used to treat symptoms such as diabetes, liver and kidney yin deficiency, insomnia, tinnitus, insufficient body fluid, rheumatism, constipation, premature graying of beard and hair, and neurasthenia. [0003] According to modern pharmacology and medicinal chemistry research, the m...

Claims

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Application Information

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IPC IPC(8): C12H1/22C12H1/075
Inventor 邓君赵德
Owner SOUTHWEST UNIVERSITY